In a large mixing bowl, add the cream cheese. Using a hand mixer or stand mixer, beat it until it’s smooth and creamy, about 1-2 minutes.
Add in the cheesecake instant pudding mix and the milk. Continue mixing until everything is well combined and smooth.
Mix in the teaspoon of vanilla extract to enhance the cheesecake flavor.
Gently fold in the Cool Whip or homemade whipped cream using a spatula.
Fold in the cherry pie filling and mini marshmallows until evenly distributed.
Add the halved fresh cherries and mix gently.
Transfer to a serving dish or individual cups, cover with plastic wrap and refrigerate for at least 2 hours before serving.
